Go to most taco shops in the Southwestern United States or Mexico and chile verde can be found on the menu. Chili verde is a classic Mexican meal, albeit with a somewhat unclear history. Although the classic pork chili verde is based on Carne De Puerco En Chile Verde (translated as "pork with green chilies"), like classic chili with beef, chili verde recipes have taken many different paths.
The basics of green chili are pretty simple. Central to the dish is pork shoulder that's seared and then simmered in green vegetables and herbs, including tomatillos, onions, and a variety of green chilies. The stew is a favorite filling for burritos, tacos, enchiladas, and simply delicious all on its own when served with spanish rice and flour tortillas.
Many recipes suggest pureeing raw tomatillos, chilies and garlic, and blending them with the pork shoulder to simmer. That is the quick method, but it lacks a certain southwest flavor. The secret to a genuine recipe is roasting the tomatillos, chilies and garlic to bring out the flavor.
There's no mistaking a great chili verde. The fresh, savory flavors of the "green mixture" are highlighted by the succulent richness of tender, slow-cooked pork is pure South West heaven.
The way to make magic happen with this dish is to go 100% fresh and do everything by hand. That's how it's done in Mexico, and it works. You brown or roast everything, which gives the recipe its tangy, smoky, WOW taste. Plus, if you hand chop all of the ingredients -- instead of taking them from a jar or passing it through a food processor -- you get a nice authentic texture.
For me the tomatillos are a bit tart for my taste so I add two unique ingredients that you don't find in most recipes. I didn't discover this on my own. I was introduced to the special flavor from a Mexican-American woman who makes fresh beef tamales that are completely out unlike any I have ever tasted.
The 2 special ingredients are honey and cinnamon. The honey reduces the acidity and tartness from the tomatillos and peppers. The cinnamon brings out the flavor in the peppers and the other spices. Most people can't pinpoint the flavor until you tell them what it is.
To make this recipe the tomatillos, garlic and peppers must be roasted. Cut the tomatillos in half and put them cut side down on a foil-lined cooking sheet, along with six unpeeled garlic cloves, two jalapeno peppers and two Anaheim or Poblano peppers. Put under a broiler for 5-7 minutes to lightly blacken the skins. Remove from oven. Put the chilies in a bag to cool. Once cooled, take off the skin, seeds and stem. Chop fine. That's the basics of the green mixture.
The basics of green chili are pretty simple. Central to the dish is pork shoulder that's seared and then simmered in green vegetables and herbs, including tomatillos, onions, and a variety of green chilies. The stew is a favorite filling for burritos, tacos, enchiladas, and simply delicious all on its own when served with spanish rice and flour tortillas.
Many recipes suggest pureeing raw tomatillos, chilies and garlic, and blending them with the pork shoulder to simmer. That is the quick method, but it lacks a certain southwest flavor. The secret to a genuine recipe is roasting the tomatillos, chilies and garlic to bring out the flavor.
There's no mistaking a great chili verde. The fresh, savory flavors of the "green mixture" are highlighted by the succulent richness of tender, slow-cooked pork is pure South West heaven.
The way to make magic happen with this dish is to go 100% fresh and do everything by hand. That's how it's done in Mexico, and it works. You brown or roast everything, which gives the recipe its tangy, smoky, WOW taste. Plus, if you hand chop all of the ingredients -- instead of taking them from a jar or passing it through a food processor -- you get a nice authentic texture.
For me the tomatillos are a bit tart for my taste so I add two unique ingredients that you don't find in most recipes. I didn't discover this on my own. I was introduced to the special flavor from a Mexican-American woman who makes fresh beef tamales that are completely out unlike any I have ever tasted.
The 2 special ingredients are honey and cinnamon. The honey reduces the acidity and tartness from the tomatillos and peppers. The cinnamon brings out the flavor in the peppers and the other spices. Most people can't pinpoint the flavor until you tell them what it is.
To make this recipe the tomatillos, garlic and peppers must be roasted. Cut the tomatillos in half and put them cut side down on a foil-lined cooking sheet, along with six unpeeled garlic cloves, two jalapeno peppers and two Anaheim or Poblano peppers. Put under a broiler for 5-7 minutes to lightly blacken the skins. Remove from oven. Put the chilies in a bag to cool. Once cooled, take off the skin, seeds and stem. Chop fine. That's the basics of the green mixture.
About the Author:
For the complete chili verde recipe and history of chili verde, visit my Squidoo lens.
No comments:
Post a Comment